This is one of those “everybody else is doing it” salads. I’ve been hearing “chickpea salad this” and “chickpea salad that” for months. So when I had a giant tupperware of chickpeas that I boiled for hummus that never got made, I decided it was time. For salad. Chickpea salad. It may sound a bit dull, but sometimes a girl feels simple. Besides, I think the whole “I’m a pastry chef now so I’m allowed to put on a few pounds” thing is losing its charm. So anyways, salad. I looked at a few recipes online and then adjusted for what ingredients I already had. I have no measurements, and found myself sprinkling paprika on our plates midway through dinner, but it turned out pretty good!

Roughly it went something like this: I diced and roasted a medium sized butternut squash. Then mixed that with about a pound of cooked chickpeas and spinach (though while eating I kept thinking “Arugula would be better). I made a dressing of lemon juice, tahini, cumin, paprika, salt, pepper and a tiny bit of water to thin it out. then I tossed it altogether and crumbled some feta on top. Easy peasy!